Spicy Korean-Mexican fusion grilled corn on the cob

Gochujang elotes are a unique twist on the classic Mexican street food. Grilled corn is slathered with a spicy gochujang sauce, then topped with cotija cheese, cilantro, and a squeeze of lime for a flavorful and satisfying dish.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup mayonnaise
• 2 tbsp gochujang paste
• 1/4 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together the mayonnaise and gochujang paste until well combined.
3. Brush the corn with the spicy mayo mixture, ensuring it is evenly coated.
4. Place corn on the grill and cook for 10-15 minutes, turning occasionally, until charred and cooked through.
5. Remove corn from the grill and sprinkle with crumbled cotija cheese and chopped cilantro.
6. Serve hot with lime wedges on the side for squeezing over the corn.

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